by sweet enough
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sweet enough's Notes:
Expand3 tablespoons olive oil Ask a question about this ingredient
1 large onion, diced Ask a question about this ingredient
2-3 ribs celery, diced Ask a question about this ingredient
3 carrots, peeled and diced Ask a question about this ingredient
2 cloved garlic, minced Ask a question about this ingredient
2 15 1/2 oz cans cannellini beans (or great northern or navy) Ask a question about this ingredient
1 sprig fresh rosemary, leaves removed and finely minced Ask a question about this ingredient
4-5 cups chicken or vegetable stock Ask a question about this ingredient
place the olive oil over a medium high heat in a soup pot and cook the onion until it starts to turn translucent. add the garlic, celery, and carrot and cook for another 2-3 minutes, taking care not to burn the garlic. add the beans, rosemary and the broth. bring to just the point of a boil and lower heat. simmer uncovered for about 45 minutes.
Ask a question about this steppuree about 3/4 or the mixture in a blender (make sure soup is cool enough to handle) or better yet use an immersion blender.
Ask a question about this stepserve with a drizzle of excellent olive oil and some grated parmigiano reggiano
Ask a question about this stepYum. I make a very similar soup - I actually cooked up a big pot of it last night! Yours sounds great.
thanks -- I think everyone has their own version of this one. winter is soup time so I've been making a lot of it.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This is an easy base soup. To punch up the flavor I added a TBL organic tomato paste, some basil, parsley and red pepper flakes. Also added fresh spinach and zucchini. Now it is a nice summer soup.